Flavorful One-Pan Greek Chicken & Rice

 This easy one-pan Greek chicken and lemon rice recipe delivers a flavorful and satisfying meal with minimal cleanup. The chicken is marinated in bright Mediterranean flavors and cooks alongside fluffy, zesty lemon rice.

• Keyword Focus: Greek Chicken and Lemon Rice, One-Pan Chicken and Rice, Easy Greek Recipe, Lemon Rice, Greek Chicken.

Yields: 4 servings Prep time: 15 minutes (plus marinating time) Cook time: 35-40 minutes

Ingredients:

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (or breasts, see notes)  
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried oregano
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Lemon Rice:

• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain rice (such as basmati or jasmine)  
• 2 cups chicken broth (low sodium)
• Zest of 1 lemon
• Juice of ½ lemon (or to taste)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• 2 tablespoons chopped fresh parsley or dill, for garnish

Equipment:

• Large bowl
• Large oven-safe skillet or Dutch oven with a lid

Instructions:

1. Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for more intense flavor.
2. Sauté Aromatics: Heat 1 tablespoon of olive oil in your oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.  
3. Toast the Rice: Add the rice to the skillet and stir for 1-2 minutes until the grains are slightly translucent.
4. Add Broth and Lemon: Pour in the chicken broth, lemon zest, lemon juice, salt, and pepper. Bring the mixture to a simmer, stirring once.
5. Add Chicken and Bake: Arrange the marinated chicken on top of the rice. Cover the skillet or Dutch oven with a tight-fitting lid and transfer it to a preheated oven at 375°F (190°C).
6. Bake: Bake for 25-30 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
7. Rest and Serve: Remove the skillet from the oven and let it rest, covered, for 5-10 minutes before serving. Fluff the rice with a fork and garnish with fresh parsley or dill.

Recipe Notes:

• Chicken: You can use boneless, skinless chicken breasts, but they may require slightly less cooking time. Check for doneness using a meat thermometer.
• Rice: Adjust the amount of lemon juice to your preference.
• Vegetables: Feel free to add other vegetables like chopped bell peppers or spinach to the rice during the last 10-15 minutes of cooking.